Mexican Stuffed Peppers

Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings : 4 Calories: 522
Recommended Equipment
9×13 Casserole Dish
Paring Knife
12″ Skillet


4 bell peppers, cut in half, seeds and ribs removed
1 tbsp olive oil
1 medium yellow onion, diced to ½”
1 lb ground beef
3 tbsp tomato paste
1 cup beef broth
1.5 cup sharp cheddar cheese, shredded, divided

Homemade Taco Seasoning (substitute taco seasoning)

1-2 tbsp chili powder1 tbsp cumin
1 tbsp cornstarch or arrowroot powder
2 tsp paprika
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder1 tsp coriander
Pinch oregano
Pinch red pepper flakes


Pico de gallo
Sour cream


Heat oven to 375°F.

Slice the peppers in half lengthwise, then remove the seeds and ribs using a paring knife.

Arrange the peppers in a single layer in a 9×13” casserole dish.

Make the ground beef filling. Heat a 10” skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the onions, toss to coat in the fat, and saute until soft, stirring occasionally, 7-8 minutes.

Add the ground beef. Cook with the peppers, stirring occasionally to break up the beef, until no longer pink, 4-5 minutes.

Add the taco seasoning and tomato paste and work into the onions and beef.

Pour in the beef broth and scrape any browned bits from the bottom of the pan. Sautee the ground beef mixture 5 minutes more, then remove from heat. Add 1 c cheese and mix into the beef.

Distribute the taco stuffing eveningly among the bell peppers. Add ½ c water to the casserole dish, or enough to just barely cover the bottom of the dish.

Transfer to the oven and bake uncovered for 35-40 minutes.

Remove the casserole dish and sprinkle the remaining cheese on top of the peppers.

Return to the oven and bake 5 minutes, or until the cheese is melted.

Rest peppers 5 minutes, then garnish with your favorite toppings and serve immediately.

Original Recipe

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French Toast Recipe


3 2 large eggs
1 cup milk or half and half
pinch salt
1 tablespoon granulated sugar, honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
8 slices sandwich bread (sliced thick from Dimos)
Powdered sugar


Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.

Melt butter in a large skillet or on a griddle. Place bread slices in skillet or on griddle and cook on medium heat until golden brown on each side, about 2-3 minutes. Sprinkle with powdered sugar.

Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.


You are simply dipping your bread slices into the egg mixture. If you leave your bread in the mixture for an extended amount of time, it will absorb more liquid and take longer to cook through.


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Baked Chicken with Lemon and Fresh Herbs


Cooking spray

Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz halves

Table salt ½ tsp

Black pepper ¼ tsp, freshly ground
Olive oil 1 tsp

Fresh lemon juice
2 tsp, or more to taste

2 tsp, fresh, chopped

Fresh parsley
2 tsp, chopped

Reduced-sodium chicken broth
¼ cup(s)

½ medium, quartered (for garnish)


  1. Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
  2. Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
  3. Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve.
  4. Serving size: 1 chicken breast half

Original Source

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Scallops with Pesto Cream Sauce

4 Servings


1 pound scallops
1/2 pound cooked shrimp (optional)
Cheese ravioli prepared (optional)
1 pinch salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream


  1. Season scallops with salt and pepper, then dredge in flour.
  2. Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side.
  3. Add pesto and capers; mix well.
  4. Stir in heavy cream and bring to a boil (add optional ingredients).
  5. Remove from heat and serve.

    Suggestion — serve with side of vegetables.

Original Recipe

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Opa’s Cheesy Chicken


Boneless Chicken Breasts (approximately 1 per person)
1 Can of Mushrooms
1 Chopped Onion
1 Can Cream of Chicken Soup
1 Can of Cream of Cheese Soup
Light Salt & Pepper


  1. Add ingredients to crockpot.
  2. Cook for 6 hours on low.
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Smash Burgers

  • Recipe for two burgers, scale for your needs.
  • Cast iron frying pan is key (you want the patties to stick during cooking, it helps keep the patties from shriveling up).
  • Use a small pot to press patties in pan while cooking.


Hamburger Buns (Brioche recommended)
1 pound ground beef (80% lean recommended, any leaner will result in dry burgers)
1/4 tsp vegetable oil
1/4 tsp kosher salt
1/4 tsp pepper (to taste)
2 slices American cheese
Tomato slices

2 tbs mayonnaise
1 tbs minced shallot
1 1/2 tsp chopped pickles + 1/2 tsp brine
1 1/2 tsp sugar
1/8 tsp pepper

  1. Heat frying pan to medium-high.
  2. Add tsp of oil to pan (not too much).
  3. Add small ball of hamburger to pan, press aggressively with small sauce pan. The patty should be pressed thin and should stick to pan.
  4. Season patty with salt and pepper.
  5. Scrape patty from pan and flip.
  6. Remove from pan and place on side plate.
  7. Add cheese to resting patty.
  8. Repeat steps 3-7, stacking next patty on cheese for each burger (two patties per burger).
  9. Mix sauce ingredients and assemble burgers.


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Xtreme Xperience Supercars

I really wanted to drive the new C8 Corvette and I bought my brother a ride in the Ferrari for his birthday. The weather was great and we took advantage of a ride-a-along with a professional driver to get familiar with the track. We also bought a photo/video package that included in-car video from our drives on the track.

It was a great time and we’ll definitely go back again.

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Sloppy Joes


1 Tbs butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbs tomato paste
2/3 cup ketchup
1/3 cup water
2 1 Tbs brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce

1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)


  1. Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
  2. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.
  3. Add garlic and cook 30 seconds or so, until fragrant.
  4. Add beef back to the skillet and add tomato paste. Stir well.
  5. Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
  6. Cook over MED heat for 10-15 minutes, until mixture has thickened.
  7. Remove from heat and serve over toasted buns.


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Prime Rib Roast

The Closed-Oven Method

  1. Gather the ingredients.
  2. The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
  3. Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan ribs down at room temperature.
  4. Half an hour before you start roasting, pre-heat your oven to 500 F and season the roast generously with Kosher salt and freshly ground black pepper. I replaced with the rub below.
  5. Now it’s time to do your calculation. Simply multiply the weight of your roast by five. That’s your total roasting time, in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
  6. When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you’re nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
  7. Put the roast in the preheated oven and roast it for exactly however many minutes you calculated above. When the time’s up, turn off the oven and walk away. Do not open the oven door for any reason for the next two hours.
  8. In two hours, take the prime rib out of the oven, carve, and serve right away. If you did use a thermometer, you’ll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.
  9. Remove the ribs.
  10. Cut cross-wise, serve with horseradish sauce.


  • For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.
  • When trying to figure out how much time you need to roast your prime rib, use this simple calculation: weight of the prime rib x 5 = total roasting time in minutes. For example, if you have a 3-pound roast, 3 × 5 = 15 minutes. A 6-pound roast? 6 × 5 = 30 minutes.



10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme


Horseradish Cream Sauce

3/4 cup (6 fl. oz./180 ml) heavy cream
1 cup (8 fl. oz./250 ml) sour cream
1/2 cup (3 oz./90 g) freshly grated or prepared horseradish
Juice of 1 lemon
Kosher salt and freshly ground pepper, to taste


It helps to make a checklist to stay on schedule.
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